day 20 → a hobby of yours
Ummm that's sort of a difficult question because most of my hobby's are either a) not full blown hobbies b)would be hobbies for other people but not for me
Example. I collect Alice in Wonderland stuff.
But, I do not go out of my way to collect them. I'm not in the Lewis Carroll society or anything like that. And I'm pretty specific on what I buy. Example in my example, I refuse to buy Tim Burton's Alice in Wonderland stuff. But Disney's 60's animated film merchandise I will. But I don't buy it because its Disney.
Example for b. I love drawing and I dabble in sewing.
But I want to be an illustrator so its not....really hobby-like if I plan to do it for a career.
I sew but I rarely finish anything and I never wear what I sew much. Most of my sewing is from cosplay but now and then I'll buy something to make just to make. I started with a regular button up shirt and got to the collar and never finished LoL.
So since I do it mostly for cosplay I don't really consider it a hobby.
And since I hardly finish anything, without proper motivation of course, I don't really consider cosplay a hobby.
So....that's my answer for hobby LoLday 21 → a recipe
This is the recipe I use for Thanksgiving Turkey. I've used it two years in a row and this will be the third. It comes out really good even though lol for the first part of cooking the smoke alarm always goes off because of the oil hitting the pan.
* 1 (14 to 16 pound) frozen young turkey
For the brine:
* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* 1 gallon heavily iced water
For the aromatics:
* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.day 22 → a websitehttp://www.harkavagrant.com/archive.php
Hark! A Vagrant! Best webcomic. EVER. EEEEEEEEEEEEEEEEEEEVVVVVVVVVVVVEEEEEEEEE
History? Yes. Canadian? Yes. Literary Jokes? YES! FATASS SHETLAND PONIES!? ONLY THE ONE!!! BUT YES!!( Until next memetimeCollapse )
Man. Shingo was in town two weeks ago and I had no idea. Now my heart is empty and sad.
To cheer myself up I will use my Tenimyu icon.